I made a big batch of chili yesterday, and let it cook all afternoon while I watched football. The name of this recipe is “Dragon’s Breath Chili.” While that sounds daunting, the end result isn’t too spicy…just a nice, moderate warming. I suppose the name stems from the fact that there are 5 different types of pepper in this recipe. From Guy Fieri, on the Food Network. This is the second time I’ve made it, and the only real negative is that there is a LOT of prep work to do. I think the end result is worth it. Note: you may want to swap out various cuts of meat…it’s ok, so long as the final quantities are the same. This would be interesting to try with turkey or pork.

Dragons Breath Chili

Ingredients

2 tablespoons butter

3 tablespoons bacon grease, or canola oil

2 red bell peppers, diced (about 2 cups)

2 jalapenos, minced (about 2 tablespoons)

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons hot paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons cayenne pepper

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

2 (15.5-ounce) cans pinto beans, with juice

2 (15.5-ounce) cans kidney beans, with juice

Directions

In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.

Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes.